Eileen's Irish Corned Beef and Cabbage Dinner

Ingredients

• 3 lbs corned beef brisket
• 2/3 cup apple cider vinegar
• 1 bay leaf
• 1 large yellow onion, cut into quarters
• 8-10 medium carrots, cut into 3 - 4 pieces
• 1 lb tiny new potatoes, whole or 6 medium white potatoes, halved
• 1 medium cabbage, cut into 6 wedges (1 lb)

Spiceball

• 8 whole black peppercorns
• 1 1/2 teaspoons pickling spices
• 2-3 garlic cloves
• 8 fennel seeds
• 1 clove

Directions

1. 1

   Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half.

2. 2

   Add carrots to pot. Return to boiling another 45 minutes.

3. 3

   Add potatoes to pot. Return to boiling for 25 minutes.

4. 4

   Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender.

5. 5

   Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.